This Creamy Crockpot Ranch Chicken and veggies meal is full of flavor and the chicken comes out so moist. Perfect to make during a crazy, busy week.Do you have a crazy busy week coming up? I have a great recipe for you–Creamy Crockpot Ranch Chicken and Veggies! Crockpot meals are excellent time savers and this Creamy Crockpot Ranch Chicken and Veggies recipe is no exception. The throw-everything-in-and-walk-away-and-come-back-hours-later-to-a-hot-meal method gets me hooked every time. What’s better than that (except coming into the kitchen to see the sink of dirty dishes washed and put away by your husband 😉 ), right? This crockpot meal is full of flavor and the chicken comes out moist. Here’s a little plug for all you penny pinchers like me… Zaycon Fresh for amazing quality meats! If you haven’t heard of or ordered from Zaycon Fresh, you totally need to check them out. They have a bunch of different meat products, from chicken and pork to beef steaks and ground meat. It’s all-natural, high-quality stuff for a fraction of supermarket price. I just ordered a 40lb case of chicken breast for less than $1.50 per pound. Crazy!
Zaycon Fresh for the WIN!My family loves this meal; it’s hearty, creamy and full of delicious flavors. The full recipe is below. You’ll start by prepping your veggies. You can dice or slice them to any size desired. My family just prefers them diced small (a little easier to hide the veggies from picky eaters). Next, cut your chicken into large chucks. I usually get 5-6 chucks of chicken out of a pound. Put the veggies in the crockpot and then the chicken right on top. You’ll sprinkle half the dry ranch mix onto the chicken. At this point I like to add a little salt and pepper to help the ranch seasoning along and allow the flavors to really stand out. Cook the chicken and veggies on high for 1 to 1 1/2 hours. This is what it will look like. Next grab a medium sauce pan. Heat the cream of chicken soup, cream cheese, milk, remaining dry ranch mix and salt & pepper until hot. Then pour it over the partially cooked chicken and veggies. NOTE: you could also mix this and pour over the uncooked chicken and veggies at the very beginning and cook on high for 2 1/2 to 3 hours until chicken is fully cooked. Cook for another 1 to 1 1/2 hours on high until the chicken is fully cooked. We love to serve this over rice. It’s seriously delish! Your family or guests will love it.
- 2 lbs chicken breast (boneless, skinless), cut into large chunks
- 1 1/2 cups carrots, diced small
- 1 1/2 cups onions, diced small
- 1 cup celery, diced small
- 2 1-oz pk dry ranch mix, or 6 tablespoons
- 2 cans cream of chicken condensed soup
- 1 8-oz pk cream cheese, softened
- 1 1/2 cups milk
- salt and pepper to taste
- cooked rice
- In large crockpot add carrots, celery and onion. Place chicken chunks on top of veggies.
- Sprinkle chicken with 1 pack (3 tablespoons) dry ranch mix.
- Cook on high for 1 to 1 1/2 hours.
- In a mixing bowl combine cream cheese and condensed soup. Add milk and second pack (3 tablespoons) dry ranch mix.
- Pour soup mixture over chicken and veggies.
- Cook on high for 1 to 1 1/2 hours or until chicken is done (reaches 165 degrees internally).
- Serve over cooked rice.
Note - you can also mix this and pour over the uncooked chicken and veggies at the very beginning and cook on high for 2 1/2 to 3 hours until chicken is fully cooked.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 633 Total Fat: 30g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 184mg Sodium: 1302mg Carbohydrates: 32g Fiber: 3g Sugar: 7g Protein: 56g